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Exploring Western Food in Bangkok Through Victoria’s New Suggestion Menu

Today marks a milestone as we just launched our latest culinary endeavor at Victoria by Cocotte. Our brand-new suggestion menu is finally here. Crafted with passion and expertise by our talented chefs, each dish promises an unforgettable dining experience. We take note of what ingredients our loyal customers really love. We made sure that each week of our new suggestion menu features one of your favorite ingredients! 

Allow us to take you on a journey through the themed weeks that will tantalize your taste buds and leave you craving for more.


Sea to Table Week:

Dive into the ocean with us for Sea to Table Week, where we present you 3 special dishes with each a diverse background.


To begin your meal, we also added a starter. The Hand-Cut Hamachi Crudo is a delicate Japanese appetizer that’s made from raw yellowtail. Thinly sliced and dressed with salmon roe, tarragon, parsley oil, and a zesty lemon dressing.


As a main, try the exquisite Victoria Bouillabaisse, a traditional French provençal fish soup originating from the port city of Marseille. This delicious soup is creamy and full of fresh seafood; including sea bass, Hokkaido scallop, mussels, clams, prawn, and is served with a crunchy aioli toast as a finishing touch.


Our Pan-seared Halibut strikes a perfect balance. The mild, slightly sweet flavour of the fish pairs perfectly with the creamy truffle sauce, edamame, and crispy lotus root chips. 





Beef Week:

Prepare your palate for a carnivorous adventure during Beef Week.


Start your meal with the Roast beef Tonnato, thinly sliced, roasted Australian Wagyu beef. Where the flavours are perfectly complemented by crispy shallots, capers and topped with a tantalizing tuna & mayo sauce.


Sink your teeth into a classic you’ll never tire of our Steak Au Poivre. A perfectly grilled Black Angus Tenderloin smothered in a classic French pepper sauce. Made with real black pepper, to give that perfect balance of creamy yet tingly pepper taste to your steak. As always a steak au poivre has to be served with perfectly baked, golden French fries. 


Last but definitely not least, our 24-hour Braised Beef Chuck Rib. Carefully braised in our homemade marinade, resulting in a short rib so flavourful, tender, and soft it dissolves in your mouth. Accompanied with a rich beef jus, a velvety blue cheese mashed potatoes, and seasonal vegetables to perfectly complement it all.





Farm to Table Week:

Freshness and sustainability have always been important factors for the food we serve to our customers. With our Farm to Table Week, we really want to highlight how the simplicity of high-quality ingredients can impart complex flavors to our dishes.


Starting off with our delicious Baby Lamb Tenderloin: Tender pieces of lamb meat, cooked to perfection, served with creamy butternut squash puree, farm-fresh seasonal vegetables, and a flavorful lamb sauce. This dish has its roots in traditional lamb recipes known for their rich taste and tender texture.


Sous-vide Chicken Ballotine: This dish is made with a chicken breast that's been cooked sous-vide style. This means it's cooked slowly in a vacuum-sealed bag to lock in moisture, flavour, and herbs. It's served with a silky Morel mushroom sauce that adds depth to the dish. On the side, you'll find sautéed zucchini, broccoli, and fancy tomatoes, creating a satisfying and well-balanced meal.


Our Homemade Gnocchi with Wild Mushroom Sauce. All our pasta is made in-house, and our Gnocchi is no exception. Gnocchi has its roots all the way back to Roman times. They are soft, pillowy dumplings made from potatoes, flour, and eggs. In this dish, they're served with a rich and earthy wild mushroom sauce made with Porcini and Morel mushrooms. The dish is finished with a light Parmesan foam, adding a creamy touch to each bite. It's a comforting and hearty dish that really highlights the simplicity fresh from the farm, to your table.





Truffle Week:

Welcome to Truffle Week, where we're all about bringing you the best flavors straight from the earth! We partner with the best suppliers to bring you the freshest truffles every week, ensuring that every dish is bursting with that unmistakable truffle goodness.


Let's start with our Truffle Tagliolini. As always our daily homemade pasta is cooked to perfection and coated in a creamy truffle sauce. We don't skimp on the good stuff either – each plate is generously topped with freshly shaved truffle, making every bite a true indulgence.


Next, we've got the starter, Truffle Liver Pâté. Inspired by classic Northern and Central European flavors. It's all about that rich, velvety chicken liver mousse, paired with tangy gherkins, pickled shallots, and a dollop of sweet fig jam. Spread it on some of our homemade toasted sourdough bread and you're in for a treat.


Last but not least, we've got our Crispy Puff Pastry overflowing with Truffle Vol-au-Vent. Vol-au-vent literally translates to “Flight in the wind”, as the French had invented a puff pastry so light, it could fly away. Filled with an authentic chicken vol-au-vent recipe and elevates the flavours to a higher level by adding truffle into the recipe. Tender chicken in a bechamel base sauce, vibrant green peas, and of course, plenty of truffle slices. It's comfort food with a gourmet twist, perfect for satisfying those cravings.





Each week presents a new opportunity to try another culinary adventure of Western food in Bangkok, where every dish tells a story of craftsmanship and our dedication to the art of cooking. Join us as we indulge in the finest flavors that Western cuisine has to offer us.


Bon appétit!

Victoria



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